This recipe was originally created for Parents Magazine.
Strawberry Shortcake Icebox Cake for a Crowd
Servings 24 Slices
- 2 boxes Lorna Doones, or another thin, crispy shortbread cookie
- sliced strawberries for decorating
- 3 generous cups hulled and roughly chopped strawberries
- 1/2 rounded cup granulated sugar
- 4 cups heavy cream
- 1/2 cup confectioners' sugar
- 2 1/2 tsps vanilla extract
- To make the puree, in a blender or food processor, blend the strawberries and sugar just until the berries are chunky. Place in the refrigerator.
- To make the cream, in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using a hand mixer, whisk the cream, sugar and vanilla on medium speed until thickened. Increase the speed to medium-high and continue to whisk until medium to stiff peaks form, about 3 to 5 minutes.Add the strawberry puree and whisk on medium just until combined
- Spread about a third of the cream on the bottom of the prepared pan. Cover the cream in a layer of cookies(about one box), breaking them up to fill in any gaps and to create a solid layer of cookies. Repeat with another third of the cream and another box of cookies.Spread the remaining whipped cream over the top and wrap the cake in plastic wrap. Place in the refrigerator for 6 to 8 hours, or overnight.
- Decorate the cake with sliced strawberries and cut the cake with a sharp paring knife, dipping the knife in hot water in between cuts for the cleanest slices. Use a pie server to lift out each piece. The cake will keep in the refrigerator, lightly wrapped in plastic wrap, for up to three days